Description
This Peach Rhubarb Pie is a delightful summer dessert combining tart rhubarb with sweet, juicy peaches in a buttery flaky crust. With a perfect balance of fruit flavors enhanced by cinnamon and lemon juice, and topped with a golden egg wash-crisped crust, this homemade pie is an irresistible treat for any occasion.
Ingredients
Filling
- 2 cups fresh rhubarb, chopped
- 2 cups fresh peaches, peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Pie Crust and Topping
- 1 package (14 oz) refrigerated pie crusts or homemade crusts
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Prepare the oven and crust: Preheat your oven to 400°F (200°C). Roll out one pie crust and carefully place it into a 9-inch pie dish, trimming any excess dough around the edges.
- Mix the filling: In a large bowl, combine the chopped rhubarb, sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss all ingredients together until the fruit is evenly coated with the mixture.
- Assemble the pie: Pour the fruit mixture into the prepared pie crust in the dish. Dot the filling evenly with the small pieces of unsalted butter.
- Add the top crust: Roll out the second pie crust and either lay it whole over the filling or cut it into strips to create a lattice top. Trim any edges and crimp the edges of the pie to seal the crusts together.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to achieve a glossy, golden finish. If desired, sprinkle the coarse sugar over the crust for added texture and sweetness.
- Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the pie from the oven and allow it to cool completely, at least 2 hours, so the filling can set properly before slicing and serving.
Notes
- If you don’t have fresh peaches or rhubarb, frozen options can be used—just be sure to thaw and drain them well to avoid excess liquid in the filling.
- Letting the pie cool for at least 2 hours after baking is important to allow the filling to set, ensuring clean slices when serving.
